Chapter 1: Basic Foods (3) Flashcards by isabelle

a frozen product that contains milk, cream, sugar, flavoring, and stabilizers

fruits, nuts, and chocolates are some popular flavorings

ice cream

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percentage of butter fat in ice cream

10%

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high quality ice cream has how many percentage of butter fat

more than 14-18%

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frozen dessert made from small amount of dairy and flavored with fruit juices or other flavorings

similar to sorbet

sherbet

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water, flavoring, usually containing some milk

popsicle

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evaporated milk in unopened cans should be stored where

cool dry place

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opened evaporated milk, if not used immediately, should be refrigerated

otherwise, it will spoil after what time

36-48 hrs

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longer shelf life than evaporated milk due to its high sugar content

condensed milk

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T/F pasteurized and processed cheeses do not have to be refrigerated

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general term for monosaccharides and disaccharides in crystalline form

sugar

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aka table sugar

sucrose (fructose + gluctose)

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sugar is extracted from

sugar cane or sugar beets

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highly purified sugar

granulated sugar

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partially purified sugar

brown sugar

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percentage of CHO in sugars

99.99%

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most common source of sugar

cane

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simplest sugars

c6h12o6

monosaccharides

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hydrolyzed from maltose, lactose, or sucrose

present in animal tissues as blood glucose

glucose

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glucose is aka

dextrose or grape sugar

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also known as fruit sugar

does not crystallize readily

sweetest among all sugars

fructose

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fructose is aka

levulose or fruit sugar

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not naturally found in food except as a component of lactose or milk sugar

galactose

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composed of 2 monosaccharides

disaccarides

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on hydrolysis: yields 1 molecule of glucose and 1 molecule of fructose

sucrose

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aka milk sugar on hydrolysis: yield 1 molecule of glucose and 1 molecule galactose

lactose

aka malt sugar derived from grains and starch on hydrolysis: yields 2 glucose units

maltose

sweetest sugar; least sweet sugar

fructose; lactose

sugar solubility sugar is _____ to crystallization; _____ related to hygroscopicity and intensity of sweetness

inversely; directly

sugar solubility from most to least soluble (F, S, G, M, L)

fructose sucrose glucose maltose lactose

formation of crystals from concentrated sugar solutions important in candy making inversely related to ease of solubility

crystallization

hardest to crystallize; easiest to crystallize

fructose; lactose

T/F acids retard/prevent crystallization

ability to absorb moisture from air; has a dehydrating effect on microorganisms that is used in food preservation directly related to sweetness

hygroscopicity

produced when sugars are heated with a source of amino acids protein + sugar ex: milk, four, pastillas, etc.

maillard browning

_____ of sucrose in the presence of acid, enzymes, invertase, or alkalis gives equal amounts of glucose and fructose (invert sugar) hastened by high temperatures

inversion or hydrolysis

gives sweetness to foods reduce the tartness or acidity; tones down saltiness

sweetening agent

sugar as volume and structure improver in jelly making, sugar acts as a _____ agent and facilitated precipitation of pectin to from the gel network this effect is also responsible for the sugar's ability to stabilize egg white foams

dehydrating agent

sugar as volume and structure improver in baking, it serves as the substrate for _____ by yeast in producing co2 in yeast-leavened breads

fermentation

when beaten or mixed, has the ability to incorporate air as when creaming with fat produces better volume sugar as?

leavening agent

together with fat, prevents gluten particles from coalescing, producing tender, fine-grained, textured product sugar as?

peptizing agent

means coming together or uniting into a single group or mass. It is often used to describe the merging or blending of elements, ideas, or physical entities

coalescing

undesirable effect of sugar loss of crispness of cookies and meringues (ex. sans rival cake) on standing is due to

absorption of moisture from air

undesirable effect of sugar melting of candies is due to

inversion of sugar

shrinkage, shriveling, and toughening of food cooked in sugar ex: fruits and beans is due to

dehydrating effect of sugar

chemical process where sucrose (table sugar), a disaccharide, is broken down into its component monosaccharides: glucose and fructose process is called?

inversion of sugar; hydrolysis

hydrolysis often involves the use of acid (lemon juice) or the enzyme??`

invertase

sugar: market forms derived from cane or beet also called as refined sugar fineness and whiteness depend on degree of refinement ex: table sugar

crystalline or granulated

sugar: market forms is slightly brown but not as "brown" as brown sugar one step short of the complete refining process

washed sugar

sugar: market forms made by pressing wet sugar crystals into a loaf and then cutting into cubes or tablets

lump sugar

sugar: market forms partially purified may range in color from light brown to very dark brown depending on degree of purification (the lighter the color, the more purified) contains more moisture than refined sugar coarse-to-fine soft, refined sugar with a coating of molasses

brown sugar

sugar: market forms dark, coarse, and sticky unrefined crystals that are separated from molasses also called as muscovado or kinugay by the visayans

raw brown sugar

sugar: market forms prepared by evaporating the sugar cane extract to a brown syrupy concentrate and pouring the resulting mixture into small halved coconut shells the sugar that crystallizes out and dries up into a solid, brown concave mass is called sinakol or?

panutsa

sugar: market forms specially screened, fine-grained sugar known as caster sugar in britain more fnely granulated sugar perfect for making meringues and sweetening cold drinks since it dissolves almost instantly, thus better to use for creaming fat

superfine sugar

sugar: market forms finest ("extra fine"), smoothest and whitish form of ground table sugar to which cornstarch has been added to avoid caking used in frostings, candies, and dessert sauces

powdered or confectioner's sugar

sugar: market forms white sugar produced as large crystals; may be colored used for decorating cakes and biscuits used for sweetening coffee

sugar crystals

liquid sugar containing varying amounts of water

syrup

types of syrup extremely sweet syrup made from cane sugar the product of an intermediate step in the sugarcane refining process when syrup is reduces obtained by concentrating and through heat treatment of sugar cane juice contains all the natural soluble materials in the juice molasses-like flavor sweeter than molasses; thick

cane syrup

reddish brown, viscous liquid with a distinctive flavor result of continuing to boil the sap of maple tree until the liquid has almost entirely evaporated about 2x as sweet as granulated white sugar contains 64-68% sucrose, glucose, and fructose; the rest is water

maple syrup

highest grade of maple syrup is in what color

light and clear

lowest grade of maple syrup is in what color and flavor

darker and stronger flavor

thick, sweet syrup created by processing cornstarch with acids and enzymes comes in light and dark form obtained by hydrolyzing cornstarch containing 30% dextrins, 32% maltose, and 18% glucose less sweet

corn syrup

types of corn syrup mixture of corn and refiner's syrup used as table syrup and in baked goods and confections for its distinctive color has a deeper color and stronger flavor has caramel flavor and coloring added

dark corn syrup

types of corn syrup clarified and decolorized dark corn syrup used to prevent or control crystal formation in candies, frostings, and other concentrated sugar products

light corn syrup

types of corn syrup obtained by converting most of the glucose in corn syrup to fructose

high fructose corn syrup

residue that remains after sucrose crystals have been removed from the concentrated juice of sugar cane or sugar beet chiefly sucrose, contains some glucose and fructose

molasses

molasses market forms relatively light in color; has less minerals and more sugar content than black-strap molasses may be used as sauce or topping for desserts

light or table molasses

final residue obtained in the refining process of sugar does not contain sugar not fit for human consumption dark, very thick, a bit bitter, comes from the third boiling of sugar syrup

black-strap molasses

produced by bees from nectar of flowers and stored in honeycomb cells flavor depends upon source of nectar contains: 35% glucose, 40% fructose, 5 % sucrose, and 20% water, traces of minerals local honey comes from: palawan, bicol, bulacan, and cavite

honey

essential ingredient in turrones de casuy made in san miguel, bulacan and sta. rita, pampanga

honey

honey: market forms contains the honey comb cut into sections

section comb honey

honey: market forms thick syrup separated from the comb should be stored at room temperature because of crystal formation when refrigerated

strained honey

liquor that remains after crystallization of sucrose has 25% water and has the flavor characteristic of brown sugar lighter in color and milder in flavor than cane syrup or molasses

refiner's syrup

types of crystalline candy made from sugar mixtures, have been allowed to form tiny crystals through the addition of interfering substances that serve as nuclei or "seeds" for crystal formation or through agitation or beating characterized by development of ine, smooth texture in candies ex: fondant, fudge, cream candies, sugar flowers, divinity, and marshmallow

crystalline candies

made from thick syrups that do not flow at room temp crystallization is prevented by vigorous stirring and by ingredients like acids, cream of tartar, and corn syrup (interfering agents) ex: taffy (tira-tira), caramel, and hard candies

non-crystalline candies

types of sugar candies chewable; often soft enough to be broken or cut by finger pressure alone ex: caramels, fudge, pastillas

soft

types of sugar candies not chewable; usually sucked rather than chewed, except the brittle types, which are crisp and easy to break ex: lollipops, lemon drops, life savers, taffy (tira-tira), and peanut brittle

hard

types of sugar candies characterized by sponginess and fluffiness that are derived from ingredients like egg whites or a synthetic foam ex: marshmallow and nougat

aerated candies

types of sugar candies soft candies with added ingredients to give them distinct characteristics (e.g. pectin and special types of gums for jellies and gums) finely prepared paste from nut meats for marzipans ex: jelly beans, gum drops, marzipan de pili

jellies, gums, and marzipans

sugar granules are of varying fineness

pulverized sugar

ultra-fine particles; suitable for sugar flowers used to decorate cake

confectioner's, powdered, or icing sugar

useful in preventing unwanted crystallization of sugar in candies like candied fruit contains fructose, which is the hardest to crystallize among sugars

invert sugar

has properties similar to invert sugar (presence of equal amounts of glucose and fructose)

honey

proper degree of saturation temp

105-110F or 43C

conditions for making noncrystalline candies to concentrate the syrup, rapid evaporation is needed at what temp

160C

fat, cream of tartar or other acids, concentrated milk, and corn syrup in sufficient amounts can

prevent crystal formation

addition of soda produces _____ that will inflate the molten mass producing porous product ex: peanut brittle

bubbles

noncrystalline candies brown at what temp? this is due to maillard reaction

119-121C

type of stirring required during cooking to prevent formation of crystals

vigorous stirring

water-soluble and stable in aqueous solution even during prolonged processing do not undergo carbonyl amine browning or caramelization

sugar alcohols

type of sugar alcohol normal intermediate product of cho metabolism; occurs naturally in mushrooms, yeasts, seaweeds, vegetables, and fruits but generally extracted from wood pulp

xylitol

uses of xylitol in the US because of its non-carcinogenic, possibly anti-carcinogenic property, and cool taste sensation

chewing gums

type of sugar alcohol present in various fruits, berries, and plants but is produced commercially by hydrogenating glucose

sorbitol

types of sugar alcohol uses -used in dietetic candies and cookies because it is slowly absorbed in the gi tract -as humectant, this adds body to pudding, jelly, and carbonated beverages -helps maintain moistness in baked foods -impairs mold growth by lowering water activity

sorbitol

types of sugar alcohol derived from glucose by hydrogenation, but is not hygroscopic

mannitol

types of sugar alcohol uses -as bulking agent in powdered foods -as chewing gums of its low carcinogen content

mannitol

useful in dietetics as non-calorific sweeteners; add sweetness without any energy value that is desirable in reducing and diabetic diets cannot contribute to volume, texture, "body" or viscosity, browning reactions, moistness, and tenderness

synthetic or artificial sweeteners

fats and oils are triglycerides or compounds of fatty acids and glycerol; belong to a group of organic acids called

lipids

refers to all edible lipids solid at room temp

fat

all edible lipids liquid at room temp

oil

fats and oils are are triglyceride esters of what

fatty acids

most vegetables oils are? except coconut oil that consists largely of medium chain saturated fats

polyunsaturated

exist as, monoglyceride, diglyceride, oe triglycerides in foods; common form in foods is the

triglycerides/neutral fats

oils and fats: market forms (animal fats) hard plastic fat rendered from fatty tissued of beef used as an ingredient for shortening or in combination with other fats

beef tallow

oils and fats: market forms (animal fats) clear, white, solid, fat from beef

suet

oils and fats: market forms (animal fats) pork fat rendered at low temperature

neutral lard

oils and fats: market forms (animal fats) the highest quality pork fat rendered strips from the fatty tissues of fats and/or vegetable oils high-quality pork fat rendered from "sinsal" barding strips

leaf lard/autosinsal

oils and fats: market forms (animal fats) a mixture of at least 50% pork fat with edible animal fats and/or vegetable oils rendered pork fat that can reach high temp w/o smokng used in pie crusts and for deep frying

lard compound

oils and fats: market forms (animal fats) a delicious, solid fat or cream that separates from the other milk constituents when milk is churned product of ripened cream contains 80% fat used in baking, frying, and as spread on toast or muffins

butter

oils and fats: market forms (animal fats) a butter substitute made by mixing 40% milk fat and edible vegetable oil (cottonseed oil, coconut oil, peanut oil)

butter compound

oils and fats: market forms (animal fats) like butter but contains less than 80% but more than 30% milk fat contains emulsifier and coloring ingredient

low-fat dairy spreads

oils and fats: market forms (animal fats) rendered from certain internal fatty tissues of cattle and sheep used in blended shortenings

oleo stock tallow

oils and fats: market forms (animal fats) oil pressed from oleo stock; oil pressed from beef fat used in bakery products and confection

oleo oil

oils and fats: market forms (animal fats) crystalline product from oleo stock; used for blended shortenings

oleo stearin

oils and fats: market forms (vegetable fats) vegetable oils that have been refined, bleached, and made saturated or hydrogenated

hydrogenated fats or vegetable shortenings

oils and fats: market forms (vegetable fats) types of hydrogenated fat: for general cooking

all purpose shortening

oils and fats: market forms (vegetable fats) types of hydrogenated fat: shortening with improved emulsifying property due to the addition of 4.5% emulsifier and mono/diglycerides

superglycerinated

oils and fats: market forms (vegetable fats) a mixture of vegetable oils with or without pork lard

lard substitute

oils and fats: market forms (vegetable fats) a butter substitute made from vegetable oils and may contain butter, salt, artificial coloring, emulsifiers, and preservatives made by emulsifying fat other than milk fat with cultured milk contains 80% fat and 16% water usually fortified

margarine

oils and fats: market forms (vegetable fats) obtained from plant sources often called salad oils clear and liquid at low temperature ex: coconut, corn, olive, peanut, sesame, sunflower, soybean, safflower, cottonseed, rice oil

vegetable oils

oils and fats: market forms (vegetable fats) vegetable oils with added alkali and antioxidants deodorized and bleached must have the ability to remain clear and liquid at low temp

salad oils

the ability of oils to remain clear and liquid at low temp

winterized

table fats example

butter and margarine

cooking oil example (for frying)

coconut oil, peanut oil, corn oil

shortening for baked flour products

plastic fats

temperature at which fat becomes an oil; determine by the strength of bonding forces between fatty acids within the crystal

melting point

remains cyrystalline or solid at room temperature requires more heat to melt high boiling point

high melting point

requires less heat to melt liquid at room temperature low boiling point

low melting point

factors influencing melting point: degree of saturation highly saturated

high melting point

factors influencing melting point: degree of saturation unsaturated

low melting point

factors influencing melting point: size of crystals large

low melting point

factors influencing melting point: size of crystals small

high melting point

pure fat chilled to remove solid portions remains liquid even at refrigeration has low melting point ex: olive oil, rice bran oil

winterized

addition of H+ at unsaturated points

high melting point

ability of oil to retain shape, a property of solid fats

plasticity

fat with wide plastic range is desirable for _____ ex: hydrogenated fats

creaming

fat with narrow plastic range is used as _____ ex: butter

table fat

fats with wide plastic range contains fatty acids with _____ melting point

low

the temperature at which fat becomes overheated; depends on free glycerol content

smoke point

when fats get overheated, dehydration and decomposition of glycerol to _____, irritating to mucus membrane and imparts an undesirable flavor

acrolein

fats with high smoke point are desirable, especially for

frying

factors that lower smoke point (3)

-repeated heating -using a wide diameter pan -presence of food particles in the fat

spoilage of fats

rancidity

type of rancidity due to the hydrolysis of triglycerides that liberates free fatty acids (saturated fatty acids) and glycerol

hydrolytic

type of rancidity due to oxidation of unsaturated fatty acids in fat by peroxides that results in the formation of other molecules (ketones, aldehydes, etc.) producing odor and flavor

oxidative

hydrolytic rancidity can be prevented by processing with _____ to destroy the lipase or by storing in cold storage to inactivate the enzyme

heat

oxidative rancidity can is prevented by adding _____ antioxidants, storing away from light or in cool storage, and eliminating contact with metal

antioxidants

use of fats in cooking fats are good conductors of heat and are able to brown foods

frying

fats for frying are used with _____ to allow use of high cooking temp and shorten cooking time, thus less fat absorption

high smoke point

this type of dry cooking method uses less fat

stir frying/sauteing

ability to produce tenderness in flour mixtures by water proofing flour particles, preventing coalescing of gluten particles

shortening

dispersions of the suspension type, consisting of 2 liquids that are immiscible with each other ex: french dressing and mayonnaise

emulsions

types of salad dressing french dressing

temporary emulsion

types of salad dressing a permanent emulsion

mayonnaise

types of salad dressing contains starch

cooked salad dressing

preparing mayonnaise proportion of acid and oil

1/2 to 1 cup oil: 2T acid: 1 egg yolk

reforming a broken mayonnaise

-add new egg yolk or add the broken emulsion to it -1T water -1T vinegar

as in larding for mechado and other meat dishes

tenderizing and flaming

deterioration of fats and oils is due to _____ and _____ of odors

oxidation; absorption

are the seeds of cultivated plants of the grass family used for food

cereals

structure of grains has no value as food

seed coat or hull

structure of grains 5% of the kernel outer covering composed of several layers: 2 layers in rice, 5 layers in wheat chiefly cellulose but rich in minerals and vitamins, especially thiamine and some proteins

bran

Chapter 1: Basic Foods (3) Flashcards

(161 cards)